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Cozy Pumpkin Snickerdoodle Cookies with Easy Cinnamon Sugar

Pumpkin Snickerdoodle Cookies - featured image
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Soft and chewy pumpkin snickerdoodle cookies coated in a generous cinnamon-sugar blanket. Made with simple pantry ingredients, these cozy cookies are perfect for fall evenings and crowd-pleasing occasions.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree, blotted
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons (16g) ground cinnamon (for coating)

Instructions

  1. Blot the pumpkin puree: Spread ¾ cup pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let sit while preparing other ingredients.
  2. Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down sides halfway through.
  3. Add the wet ingredients: Beat in the egg, vanilla extract, and blotted pumpkin puree on low speed until just combined. Mixture may look slightly curdled.
  4. Combine the dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and ground cinnamon.
  5. Mix wet and dry ingredients: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Fold in any remaining flour streaks by hand with a spatula.
  6. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  7. Preheat and prepare: About 15 minutes before baking, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix ¼ cup granulated sugar and 2 tablespoons cinnamon in a small shallow bowl.
  8. Shape and coat cookies: Scoop about 1.5 tablespoons of dough, roll into a ball, then roll generously in cinnamon sugar mixture. Place on prepared baking sheets 2 inches apart.
  9. Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and slightly cracked on top with edges just set.
  10. Cool properly: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip blotting the pumpkin puree to remove excess moisture. Chilling the dough for at least 1 hour is essential for thick, chewy cookies. For softer cookies, bake closer to 10 minutes; for crisper edges, bake 12 minutes. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin snickerdoodle, pumpkin cookies, snickerdoodle cookies, fall cookies, cinnamon sugar cookies, soft pumpkin cookies

Find it online: https://siennaspoon.com/cozy-pumpkin-snickerdoodle-cookies-with-easy-cinnamon-sugar/